This Peach Almond Coffee Cake is a delightful treat that brings together the sweetness of ripe peaches with the nutty flavor of almonds. This coffee cake recipe is perfect for breakfast, brunch, or an afternoon snack. You’ll love how easily this comes together to create a moist and flavorful coffee cake.
Key Ingredients & Substitutions:
- Fresh Peaches: Canned or frozen peaches work well too; just drain them thoroughly.
- Almond Flour: Can be substituted with an equal amount of all-purpose flour for a less nutty flavor, though it won’t be an almond coffee cake then.
- Sour Cream: Greek yogurt is a great substitute for added tang and moisture.
- Brown Sugar: You can use granulated sugar, but brown sugar adds more moisture and a deeper flavor to this coffee cake recipe.
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- ½ cup almond flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup diced fresh peaches (about 2 medium peaches)
For the Streusel Topping:
- ½ cup all-purpose flour
- ¼ cup packed light brown sugar
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- ¼ cup (½ stick) unsalted butter, cold and cut into small pieces
- ¼ cup sliced almonds
For the Glaze (Optional):
- ½ cup powdered sugar
- 1-2 tablespoons milk or peach juice
How Much Time Will You Need?
- Total Time: 50-60 minutes
- Prep Time: 20 minutes
- Cook Time: 30-40 minutes
- Servings: 8-10 slices
- Tools Needed: 9-inch round baking pan, mixing bowls, whisk, electric mixer (optional)
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round baking pan. This ensures your coffee cake doesn’t stick and bakes evenly.
2. Whisk Dry Ingredients for the Cake
In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set this aside. This step helps distribute the leavening agents for a perfect rise.
3. Cream Butter and Sugar
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. An electric mixer makes this easier, but you can do it by hand. This creates the base for a tender coffee cake.
4. Add Wet Ingredients
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream. Don’t worry if it looks slightly curdled at this point; it will come together.
5. Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a tough coffee cake. Gently fold in the diced peaches.
6. Make the Streusel Topping
In a separate small bowl, combine the flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold butter using your fingertips or a pastry blender until coarse crumbs form. Stir in the sliced almonds. This streusel is a key component of this delicious coffee cake recipe.
7. Assemble the Coffee Cake
Pour half of the cake batter into your prepared pan and spread it evenly. Sprinkle half of the streusel topping over the batter. Add the remaining cake batter and spread it out. Top with the remaining streusel mixture.
8. Bake Your Coffee Cake
Bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean. Allow the coffee cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. Drizzle with Glaze (Optional)
While the coffee cake cools, whisk together the powdered sugar and milk (or peach juice) until smooth for the glaze. Drizzle this over the cooled coffee cake. Enjoy your homemade coffee cake!
Variation Ideas:
- Berry Blast: Replace peaches with mixed berries like blueberries, raspberries, or blackberries.
- Chocolate Chip: Add ½ cup of mini chocolate chips to the cake batter for a sweeter twist.
- Nutty Crunch: Toast the sliced almonds before adding them to the streusel for a deeper flavor.
- Citrus Zest: Add 1 tablespoon of lemon or orange zest to the cake batter for a bright flavor.
Storage Instructions:
Store leftover Peach Almond Coffee Cake tightly covered at room temperature for up to 3 days. You can also refrigerate it for up to 5 days. For longer storage, wrap individual slices in plastic wrap and then foil, and freeze for up to 2 months. Thaw at room temperature or warm gently in the microwave.
Frequently Asked Questions (FAQ):
- Can I use frozen peaches? Yes, just thaw them and drain any excess liquid thoroughly before adding them to the batter.
- What if I don’t have sour cream? You can substitute plain Greek yogurt for an equally moist and tangy coffee cake.
- How do I know when the coffee cake is done? Insert a wooden skewer or toothpick into the center; if it comes out clean, your coffee cake is ready.
- Can I make this coffee cake ahead of time? Absolutely! This coffee cake recipe tastes great the next day, making it perfect for meal prep or entertaining.
- Why is my coffee cake dry? Overmixing the batter or overbaking are common culprits. Ensure you mix until just combined and check for doneness at the earliest recommended time.
- Can I make this in a different pan size? A 9×9 inch square pan can also work; baking time might be slightly different. Adjust as needed.